Try your hand at home canning with this simple recipe to get you started. If you need to add more, add a pinch at a time and then retaste.
9 cups diced jicama (you will need about 4 pounds purchased jicama)
Spicy salsa recipe for canning. 4 finely chopped large serrano peppers* 1½ cups water; Let cool to room temperature, stirring often, about 1 hour. 12 cups (2¾ pounds) rinsed, fresh whole cranberries
If you want more heat, then i recommend subbing in some of the chopped bell peppers. Taste the recipe after the 20 minutes to make sure that the cayenne has left the perfect heat to your salsa. 6 cups chopped red onion;
My sweet & spicy salsa is the perfect blend of spicy with just enough sweet. Add tomatoes, a few at a time; In a large saucepan, bring 8 cups water to a boil.
Throw the chopped tomatoes into an empty sauce pot without the heat (we’ll get there in a minute). Drain and immediately place tomatoes in ice water. Preparing and canning salsa spicy cranberry salsa.
1½ cups cider vinegar (5%) 1 tablespoon canning salt; August 17, 2017 canning recipes canning safety tips, canning salsa recipe, hot spicy jicama salsa, jicama captn salsa. Stir in cilantro, jalapeños, and remaining 1 tablespoon salt.